In article . com>,
"Sheldon" > wrote:

> Petey the Wonder Dog wrote:
> > Far as I can tell, someone wrote:
> > >it does not seem like it's worth it to remove all the seasoning,
> then
> > >remove all the rust, then reseason
> >
> > Blasphemy!
> >
> > Why not buy some newly made antiques while your at it...?
> >
> > Just wash it thoroughly in very soapy water. Maybe twice. It'll take
> ten minutes.
> >
> > Dry immediately.
> >
> > Coat the entire thing with olive oil and stick it in the oven for two
> hours at 300 or
> > so.
> >
> > Done. Like new.
>
> Really not worth it if it's pock marked from rust acne... if you can't
> bare to part with the olde piece of crap use it for a decorative plant
> saucer. Contrary to what some may want to believe modern metalurgy has
> made possible far, FAR better quality cast iron than was used in those
> antiques... and don't buy any cast iron cookware with machined
> surfaces, those are totally worthless.
>
> Sheldon
>

Blech. ;-P

I have yet to find a modern piece of iron pan crap
that is ANY comparison to the beauty and non-stickedness of my
old antique Griswolds!

Shel' honey, I don't understand why you get involved in the cast
iron threads! You don't use the stuff so you have no clu'. ;-)

Hugs!
Kat
--
K.